SimonSez wrote:Another question, as I am planning on making sausages and boerewors over Christmas. My local grocers only stocks salted fat back, my plan was to rinse and dry this off and then small dice freeze prior to using in my sausage mix. Is ther an issue with using this salted fat back???
Thanks for all the info on this site.
Soaking will not be sufficient to remove the salt. Salt-cured fat is salty throughout, and because it is fat, the water only removes surface salt. You can use fatback, but you have to adjust the salt, and as already pointed out, the texture and flavor are different from fresh back fat. Cured fatback is more often used for flavoring various pottages, beans, and stews.